Tuesday, January 31, 2012

Whole Grain Oatmeal Cookies

One of my favorite food memories is coming home from school to freshly baked oatmeal cookies. Whenever I taste or smell an oatmeal cookie it sends me back to those days, sitting in a warm kitchen eating cookies and milk after a long day of school.

Here's a modified version of the recipe that my Mom made. I've healthified it by using oat flour in place of white flour. You can easily make oat flour by grinding rolled or quick oats in your blender or grind oat groats in a grain mill. Obviously these are still not something you want to eat a lot of - they have a lot of butter and sugar, but at least they are healthier than they were before! And tastier in my opinion...food for the soul! Enjoy!

Oh by the way, I have to admit that my first batch ended up like this because I didn't add enough flour (I've adjusted the recipe to compensate). :) Also make sure you follow the part about leaving it on the cookie pan for a minute or two after you remove it from the oven - otherwise they will squish and not look pretty. But in case you forget, yes, the cookie mess still tasted delicious!

I like how you have used oat flour, as well as oats, in this much healthier version of traditional oatmeal cookies! They look seriously yummy! Thank you for sharing this post with the Hearth and Soul hop.

Thanks for all your comments! Alea, I just want to mention that when convert a recipe to oat flour (instead of white flour) you actually need to add more oat flour than white flour. So it's really not 1 to 1. The original recipe called for 1 1/2 cups white flour and I used 2 1/2 cups of oat flour. Hopefully that helps in case you want to convert other recipes.